Ingredients
Instructions
Beat egg whites with half the amount of sugar, gradually add water (100ml) and oil, then mix in flour with baking powder and finally fold in beaten egg whites with a pinch of salt and the remaining half of sugar. Pour 2/3 of the batter into a buttered and floured large baking sheet with higher edges (mine is 42x32cm), mix cocoa into the remaining third, dissolved in hot water (cocoa mixed with water blends better in the batter than just dry cocoa) and pour in a zigzag pattern over the light batter.
Cook the pudding as usual. Sprinkle heaps of pudding on top with a spoon and then bake in the oven at 160 degrees for about 30 minutes. Let it cool and then spread with sweetened sour cream and sprinkle with chocolate shavings. Allow to set in the refrigerator overnight.
